Step 1

To make the dipping sauce, combine all of the ingredients in a small bowl and whisk to combine, saving the water for last. You may need to add more water if you would like a thinner consistency (it will thicken up once chilled).

Step 2

To make the rolls, fill a square baking dish with warm water. Soak one rice paper sheet in the water for about 15 seconds, until beginning to soften, but not gummy. Place the sheet on a wood cutting board or surface, leaving the end hanging over the board. Add the fillings of your choice, being careful not to overstuff, leaving ½” space between the edge of the sheet and the fillings. I recommend placing 2 to 3 baby butter lettuce leaves down first, then layer in this order: cucumber, bell pepper, shredded carrots, shredded cabbage, green onion, basil and mint leaves. Fold in the sides and roll the rice paper and the fillings as you would a burrito, making sure the ingredients are tightly packed as you roll. Move it to the side and soak a second rice paper sheet. Repeat the rolling process to secure the fillings and reinforce the first rice paper sheet.

Step 3

Repeat this process until all of the fillings have been used and the number of desired rolls has been reached. Cut the rolls in half with a dry, clean knife and serve with the peanut dipping sauce.